To me, it’s not summer without a slice of key lime pie. And this one- my vegan key lime pie- is going to blow your socks off.

I mean, you shouldn’t be wearing socks in the summer anyways, buttttt I’ll let that one slide 😉

But seriously, this vegan key lime pie is incredibly refreshing, deliciously sweet, and yet doesn’t weigh you down. You just feel so uplifted by the beautiful and light flavors of coconut and lime together! Plus, it’s extraordinarily simple to make, thanks to not needing a lot of ingredients!

And it’s dairy free and refined sugar free! Yet still tastes good? You bet 🙂 I’ve also included an option for gluten free key lime pie, as well as an option for Paleo key lime pie, all using the same filling, so keep reading for more!

Vegan Key Lime Pie Ingredients

Organic flour: I personally love using regular flour here, but I do understand that some people have other preferences or even allergies! If you’re afraid of gluten, the research is still not giving us a clear answer, but there are indeed downsides to cutting out gluten if it’s not necessary to do so, so please keep those in mind. For my gluten free friends, though, I have you covered! Feel free to swap in my cassava flour crust (which is Paleo and gluten free), or swap in your favorite cup-for-cup gluten free flour! More deets on that below 🙂

Coconut Oil: this is for the crust! Yes, this is a completely dairy free crust, and it uses coconut oil 🙂 You can, of course, swap in your favorite favorite vegan butter!

Coconut Cream & Milk: this recipe is super simple, which is how I like food in general 🙂 I used a can of coconut cream and a can of coconut milk, both from Trader Joe’s, and the filling came out wonderfully! I personally love the Trader Joe’s brand because you can purchase organic for very reasonable, and there are no added gums or fillers!

Maple Syrup: king of sweeteners in my humble opinion 😉 but, if you’re not a fan of syrup like I am (don’t tel the Canadians, now!), feel free to swap in coconut sugar or cane sugar here! Coconut sugar keeps it refined sugar free, but if it’s going to make this recipe complicated, don’t worry- regular sugar works just as well!

Arrowroot Powder: yes, yes, yes, I know how cliche it is to say LOOK LOOK, HERE’S THE SUPER DUPER TOP SECRET INGREDIENT TO THIS PIE! Butttttt it’s kinda true! Not many would expect a key lime pie to be made without eggs and using arrowroot powder, which acts similarly to corn starch! Arrowroot powder keeps the pie completely corn free, which I know is of concern to a lot of people because corn is highly genetically modified in the U.S. But I do tend to enjoy a corn on the cob from time to time, especially in the summer and perhaps right before having this pie ha! However, I did test this recipe (twice) with arrowroot powder, and it came out beautifully and allowed the recipe to be no-bake once your pie crust is made!

How to make the vegan key lime pie filling

The vegan key lime pie filling is actually not as complicated as you would think, plus it’s also no bake! You’re just going to need to refrigerate overnight or for several hours, so it’s definitely good to make this pie ahead of time!

Did I mention that this is also a Paleo key lime pie filling? Yep, the filling is quite easy, really hard to mess up (unless you like turning your back on a burning stovetop…no judgement, I’ve done it, we’ve all done it!).

First, start by heating the coconut milk and coconut cream in a medium saucepan on the stove.

You’re going to bring the coconut milk mixture to basically just before it’s about to boil- it should definitely feel hot! Reduce the heat to simmer/low, then stir in your maple syrup (or coconut sugar or regular sugar or whatever sweetener you prefer!) and then the lime juice.

Make sure it’s spread evenly throughout. Then sift in the arrowroot powder, spoonfuls at a time until it fully dissolves. Continue stirring as you do this using a whisk.

Once the arrowroot powder is completely mixed in, continue stirring for about 7-10 minutes, until the milk becomes very pudding-like.

After it reaches this state, pour your vegan key lime pie filling into your cooled and baked pie crust, then place it in the fridge (no toppings).

Allow your pie to set for about 6-8 hours, or preferably overnight (less to worry about, then you also technically accomplish two things at once…you made a pie in your sleep ha!).

Now all you need to do is top your vegan key lime pie with some coconut whipped cream or your favorite whipped topping! Easy and delicious 🙂

What about gluten free key lime pie?

So what’s really cool is that the only part about this pie that contains gluten is the crust, which means the only thing that needs to be substituted is the pie crust! So it’s actually pretty easy to make this into a gluten free key lime pie!

I have a great Paleo and gluten free pie crust, but maybe you still want to keep the pie crust completely dairy free! I would recommend swapping out the flour for your favorite cup for cup blend (honestly, I recommend the actual brand, Cup-4-Cup, but I haven’t personally tried it so don’t take my word!).

Then you’re set!

And Paleo key lime pie?!

Well, the best part about this vegan key lime pie is that the filling is already Paleo! So to make this a Paleo key lime pie, all you would need to do is swap out the crust for a good Paleo crust, like my nut-free cassava flour crust!

Pretty cool, huh? Now you can do magic too!

See, making a vegan key lime pie wasn’t so bad, right? It’s actually really easy, and tastes just outstandingly delicious! I love the refreshing combination of coconut and lime together, plus it’s not too sweet and not under sweet.

Now I have that song stuck in my head….you put the lime in the coconut and mix it all up! Ha! Sorry, friend!!

IF YOU MAKE SOMETHING FROM THE BANANA DIARIES, I WOULD LOVE TO SEE YOUR CREATIONS! DON’T FORGET TO RATE THIS RECIPE AND LEAVE A COMMENT BELOW! ALSO, FOLLOW ALONG WITH ME ON INSTAGRAM, PINTEREST, YouTube, AND FACEBOOK FOR MORE RECIPE INSPIRATION AND A GLIMPSE INTO EVERYDAY LIFE!

Instructions

Add in chunks of solid coconut oil, and using a hand mixer, beat together on low to medium speed until it forms into chunks.

Add in maple syrup and beat again.

Using your hands if needed, form the pie dough into a ball and then press lightly between two pieces of parchment paper to form a small disk shape.

Refrigerate for 3-5 hours.

When ready to bake the pie crust, grease a 9″ pie dish with coconut oil, and preheat the oven to 400F.

Remove the pie dough from the fridge and use a rolling pin to roll out the dough to be slightly larger than the pie dish.

Drape the pie dough over the pie dish and press gently into the dish. Cut any hanging edges for a clean look. Poke the bottom of the pie crust with a fork to create air pockets and place pastry weights in the middle of the pie crust to ensure it doesn’t rise while baking.

Bake the pie for about 15-20 minutes, or until golden brown.

Let cool while preparing the key lime filling.

Vegan Key Lime Pie Filling:

Pour coconut cream and coconut milk into a medium saucepan, and heat on medium until it’s just about to boil.

Reduce the heat and stir in maple syrup and lime juice.

Add in arrowroot powder and whisk slowly until no clumps remain.

Continue whisking for about 7-10 minutes, until the coconut cream becomes thick like pudding.

Primary Sidebar

Social Channels

Hi there!

My name is Britt, and welcome to the Banana Diaries! Here you’ll find healthy plant based dessert recipes that are delicious and nutritious! Not to mention, always made with love. The Banana Diaries is the good vibe tribe, so if you’re into that, stick around!